市售修飾澱粉性質的比較

Comparison of Properties of Commercial Modified Starches

邵貽沅(Yi-Yuan Shao) ； 林心雅(Shin-Ya Lin)

《民生論叢》 8期 (2013/01) Pp. 19-37

摘要

本研究主要探討市售修飾澱粉的物理性質。採用3種天然澱粉（糯性玉米澱粉、一般玉米澱粉與樹薯澱粉）和15種修飾澱粉。修飾澱粉包括7種安定化澱粉（S-HP、S-BHS-3612、S-BSM-3613、S-BSX-3615、S-BTS-8812、S-BSM-7613與S-BSX-8815）、2種交鏈澱粉（X-CI-20與X-CL）、1 種氧化澱粉（OS-01）、4種雙修飾澱粉（SX-CH20、SX-CH40、SX-MH10 與SX-HP-CL）和1種預糊化雙修飾澱粉（SX-PCH20）。分析天然澱粉和修飾澱粉的成糊特性、冷凍解凍安定性、水結合力、溶解度及膨潤力。實驗結果顯示修飾澱粉中以SX-MH10成糊溫度和尖峰溫度最高，SX-HP-CL最低；X-CI-20、SX-CH40和SX-CH20的尖峰黏度、熱糊黏度、冷糊黏度、破裂黏度和回升黏度差異較小，但均高於乙醯化澱粉。氧化型澱粉OS-01則具有最低的尖峰黏度、熱糊黏度、冷糊黏度、破裂黏度及回升黏度。S-HP具有最佳的冷凍解凍安定性。預糊化澱粉的水結合力最大（17倍）；其他修飾澱粉的水結合力為87～149%。各澱粉95℃的溶解度為1.18～86.83%，以氧化澱粉最大，SX-CH20最小。95℃的膨潤力為4.45～49.79 g/g，以預糊化澱粉SX-PCH20最大，以氧化澱粉最小。

關鍵字

修飾澱粉 ； 成糊特性 ； 冷凍解凍安定性 ； 溶解度 ； 膨潤力

並列摘要

The objective of this study was to investigate properties of commercial modified starches. Three native starches (waxy corn starch, normal corn starch and tapioca starch) and fifteen modified starches were used. The modified starches included seven stabilized starches (S-HP, S-BHS-3612, S-BSM-3613, S-BSX-3615, S-BTS-8812, S-BSM-7613 and S-BSX-8815), two cross-linked starches (X-CI-20 and X-CL), one oxidized starch (OS-01), four double-modified starches (SX-CH20, SX-CH40, SX-MH10 and SX-HP-CL) and one double-modified pregelatinized starch (SX-PCH20). The pasting properties, freeze-thaw stability, water binding capacity, solubility and swelling power of starches were measured. Among all modified starches, SX-MH10 had the highest pasting temperature and peak temperature; and SX-HP-CL the lowest. X-CI-20, SX-CH40 and SX-CH20 had similar peak viscosity, hot paste viscosity, final viscosity, breakdown and setback, respectively, but higher than acetylated starches, furthermore, the oxidized starch had the lowest. S-HP had the best freeze-thaw stability. The pregelatinized starch had the highest water binding capacity (1700%), and the other modified starches ranged 87~149%. Oxidized starch had the highest solubility at 95oC (86.83%), and SX-CH20 the lowest (1.18%). The pregelatinized starch had the highest swelling power at 95oC (49.79 g/g), and oxidized starch the lowest (4.45 g/g).

並列關鍵字

Modified starch ； Pasting properties ； Freeze-thaw stability ； Solubility ； Swelling power